A low carb, keto dinner that’s smoky, sweet, tangy, and so addicting!
- 3 large fresh avocados
- 1 clove Garlic
- 2 teaspoons Olive oil
- 2 teaspoons Fresh lemon juice
- FOR THE FETA TAHINI SAUCE:
- ¼ cups Feta cheese, crumbled (37g)
- 1-½ tbsp Tahini
- 4 teaspoons Fresh lemon juice
- 1 teaspoon Honey
- ½ tablespoon Reduced-sodium chicken broth, or more to desired thickness
- 1 pinch Salt
Preheat grill to medium-high heat.
Cut the avocados in half and remove the seeds. Peel the garlic clove and cut off the top. Rub the cut side of the garlic all over the cut side of the avocado.
Combine olive oil and lemon juice in a small bowl and brush over avocados. Sprinkle with salt.
Place cut side down on grill and cook until nice grill marks form, about 5 to 6 minutes.
For the sauce, place the feta in a small microwave-safe bowl and microwave until it begins to warm and soften, about 10 to 15 seconds. Use a small food processor (mine is 3 cup) and mix all the sauce ingredients together. You’ll need to stop and scrape the sides, then start blending again to make sure everything becomes smooth and creamy. Season to taste with salt.
Divide the sauce between the avocados, squeeze with fresh lemon juice (optional) and remove straight from the shell to devour!